Written by

Donyelle Davis

Staff writer

As the weather turns cooler, those fruity summer drinks don't always hit the spot. Scents of the season such as cinnamon and pumpkin and heavier liqueurs can translate tastefully into creative fall cocktails.

We decided to talk to some local mixologists to see what they're offering for fall and found honey, rum and apples are nice additions to the palate. Here are five offerings.

Pumpkin Margarita

From: Dorado, 690 Park Ave.

By: Ryan Desain, bar manager.

1¼ ounces of reposado tequila (Desain's favorite is Avion)

½ ounce Cointreau (or any triple sec)

¾ ounce pumpkin purée

¾ ounce margarita mix

Bit of agave nectar (to taste)

Juice of half a lime

Mix ingredients in a pitcher or decanter.

Shake and pour in a salt-rimmed glass filled with ice, then serve.

Good with: Chicken molé, seasonal rice and black beans.

Cardigan

From: The Owl House, 75 Marshall St.

By: Storm Keas, bar manager.

Ice

1 ounce rye whiskey (of choice)

½ ounce Averna amaro (a Sicilian liqueur)

½ ounce Cardamaro amaro

¼ ounce Maplejack Liqueur

Add ingredients to a metal cocktail shaker.

Stir until well chilled, strain into an old-fashioned rocks glass full of ice. Splash with two dashes each of Black Walnut bitters and West Indian Orange bitters, both from Fees Brothers. Garnish with an orange coin studded with two cloves.

Good with: Hearty vegetable stew or lamb shank (as an aperitif), or with dark chocolate, persimmons or pears for dessert.

The Beekeeper's Daughter

From: Abilene, 153 Liberty Pole Way.

By: Amanda Profit, bartender.

For simple syrup:

2 cups water

Orange peel (Profit prefers organic)

2 cinnamon sticks

1 tablespoon cloves

2 ounces ginger

1 cup wildflower honey

For the drink:

Hot water

1 ounce simple syrup

2 ounces bourbon

Orange slice for garnish

Make simple syrup by bringing 1 cup water to a boil in a medium saucepan, then adding the orange peel, cinnamon, cloves, ginger, honey and the other cup of water.

Let stand for 20 minutes to let flavors seep, then strain with a cheesecloth. (Simple syrups keep about two weeks in the fridge.)

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Fill a mug with hot water and 1 ounce simple syrup, mix in 2 ounces bourbon and garnish with an orange slice.

To make it cold: Use soda water instead and serve over ice.

Good with: Pumpkin bisque or a Thai sweet potato soup.

Pear Apple Cosmo

From: Bistro 135, 135 W. Commercial St., East Rochester.

By: Wilson Vidal, bartender.

For liquor base:

750-milliliter bottle of vodka

2 tablespoons honey

2 cinnamon sticks

4 sugar cane sticks

1 apple, cubed

1 pear, cubed

For simple syrup:

1 cup sugar

1 cup water

For drink:

1 ½ ounces of the pear- and-apple-infused vodka

1 ½ ounce orange liqueur

½ ounces lime juice

½ ounce cranberry juice

½ ounce mango juice

½ ounce simple syrup

In a dark container, combine the vodka, honey, cinnamon, sugar cane, apple and pear. Let sit in a dark place for two weeks, shaking the mixture once or twice daily.

(”It gets brownish but it takes on a really nice flavor,” says Vidal.)

For the simple syrup, bring 1 cup sugar and 1 cup water to boil while stirring until sugar has dissolved. Let cool.

In shaker, when the mixture is ready, mix in the orange liqueur, lime juice, cranberry juice, mango juice and simple syrup.